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Blueberry Squares

March/April 2013

Your rating: None Average: 2.4 (9 votes)

Inspired by our love of lemon squares, we developed this healthy blueberry squares recipe using juice from fresh blueberries in the filling. We slashed the butter in the shortbread crust for these blueberry bars, but kept the crust light and crisp with heart-healthy canola oil and a little cornstarch. A judicious amount of sugar in the filling lets the natural sweetness of the fruit shine and keeps calories in check.


Blueberry Squares Recipe

2 Reviews for Blueberry Squares

06/12/2014
Anonymous
Not worth the effort or the time

Why not use the whole fruit instead of juicing the berries? It would probably a better dessert to use the whole fruit and make the crust ingredients into a "crumble" on top. I understand Lemon Squares as you usually only use the juice of the fruit, but what a waste of beautiful berries.
And lining the baking pan with foil only made it more difficult to remove.

Comments
04/08/2013
Anonymous
Lots of flaws - a waste of fruit

These looked so good I made them the day I read this issue. Unfortunately, they are pretty awful. I'm so annoyed I wasted organic butter and my home grown blueberries on these chalky, tasteless bars. First, the amount of fat in the crust is completely insufficient for the crumb to adhere. I had to add another Tbsp butter and some liquid to get moist enough crumbs to press into the crust. If I hadn't, I'm pretty sure I would have ended up with a dry, crumbly mess that wouldn't begin to hold together in the finished product. Even with using all butter (I am not saturated fat phobic so I used all butter instead of the oil and butter combo) the crust is dry and tasteless - if you are after a shortbread crust, you have to use way more butter. I'm all for eliminating unnecessary fat and sugar in things, but not at the expense of having the dish turn out not worth the effort (or calories). The blueberry topping is also flawed. It didn't occur to me until after baking the bars for only 15 mins that, hey! 3 Tbsp cornstarch to 1 cup of juice is mega overkill, especially since the eggs alone would probably do the job of thickening the topping. There is a ton of uncooked cornstarch left in the topping that gives it a chalky texture (think the feeling you get when you eat an antacid). I'm glad I didn't make these for company - I would have been very embarrassed to serve these chalky messes. Even my hubby who likes anything with sugar in it gave them a "meh".

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